Pulled Pork + Burnt Ends Combo for 6-8
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis is a sampling of two of Arthur Bryant’s most legendary offerings: two pounds of perfectly seasoned pulled pork, and two pounds of super-smoky, melt-in-your-mouth burnt ends! Take your pick from a trio of sauces.
If you know ‘cue, you know Arthur Bryant’s. This legendary Kansas City, Missouri, restaurant can trace its roots to 1908, when Henry Perry, dubbed “the father of Kansas City barbecue,” began serving up smoked meat at his restaurant. Arthur Bryant took over in 1946 and moved the restaurant to a prime location just a few blocks from the city’s baseball stadium in 1958. Bryant worked at his restaurant every day until his passing at age 80 in 1982, and today his family carries on his tradition of smoking some insanely delicious barbecue. Everyone from Harrison Ford to Barack Obama have dropped in for a taste of this world-renowned ‘cue, and in 1974 legendary writer Calvin Trillin famously wrote in Playboy that it’s “possibly the single best restaurant in the world.”
White bread not included
This package serves 6-8 people and includes:
- 2 lbs. Pulled Pork – In their famous Sweet Heat sauce
- 2 lbs. Burnt Ends – In their famous Rich & Spicy sauce
- Your Choice of 1 bottle of sauce (each 18 oz.)
- Choose to add a T-Shirt!
Sauce Options Include:
- Original
- Rich & Spicy
- Sweet Heat
T-Shirt Add On Options Include
- “World Famous” T-Shirt
- Colors Options – Red, Baby Blue and Royal Blue
- “Believe in BBQ” T-Shirt
- This package ships frozen with dry ice
- May dissipate in transit
- Do not remove dry ice with bare hands
- Upon arrival, place barbeque in the freezer
- Barbeque will last 7-10 days in the fridge, 6-7 months in the freezer
To Serve
- Thaw all meat in the refrigerator for 24 hours prior to reheating
Burnt Ends
- Place in a saucepan with a splash of water
- Heat until meat reaches desired temperature
Pulled Pork
- Place in a saucepan with a splash of water
- Heat until meat reaches desired temperature
